Instructions: 1. Cook rice according to package directions and set aside, keeping warm.

2. In a large non-stick skillet, brown chicken at medium high, until golden.

3. Add the garlic and onion and cook until the onion is slightly colored.

4. Add the mushrooms, stock or wine, mustard and milk. The liquid should boil promptly.

5. Stir, scraping loose any browned bits that have stuck to the pan, and mix
into the liquid (this is called deglazing.) The mushrooms will liberate
additional liquid, but keep boiling until the total liquid is about 1/8 cup.

6. Add the tarragon and pepper and stir, simmering until the sauce is thick.

7. Serve with cooked rice.

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